Instant Pot Beef and Vegetable Soup

Name: Instant Pot Beef and Vegetable Soup
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Ingredients: 22 beef meatballs; 1/2 lb beef hot dogs; 10 oz beef summer sausage; 1/3 lb extra-firm tofu; 4 cup green cabbage, shredded; 15 oz green beans; 12 oz rainbow baby carrots; 2 cup potatoes, diced; 1 large white onion; 15 oz diced canned tomatoes; 1 quart mushroom broth; 1/4 cup peanut oil or high-heat oil; 1/2 tsp celery salt; 1 tsp ground white pepper; 1 tsp granulated garlic powder; 1 to taste kosher salt

Servings---

Prep Time30 Mins

Cook Time330 Mins

Difficulty

Intermediate

Ingredients

beef meatballs
22
beef hot dogs
0.5 lb
beef summer sausage
10 oz
extra-firm tofu
0.3 lb
green cabbage, shredded
4 cup
green beans
15 oz
rainbow baby carrots
12 oz
potatoes, diced
2 cup
large white onion
1
diced canned tomatoes
15 oz
mushroom broth
1 quart
peanut oil or high-heat oil
0.3 cup
celery salt
0.5 tsp
ground white pepper
1 tsp
granulated garlic powder
1 tsp
kosher salt
1 to taste

Step-by-Step Instructions

Chop the cabbage and onion. Peel and dice the potatoes, and prepare the carrots if needed. Add the cabbage, onion, potatoes, carrots, green beans, and diced tomatoes to the Instant Pot insert. Season lightly with salt.

If using homemade meatballs, shape and brown them lightly in a skillet, then set aside. Slice the summer sausage into rounds and cut each round into quarters. Slice the hot dogs into bite-size pieces.